Bulletin No. 40. 



U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS. 



TX 551 
.G59 
1897 
Copy 1 



DIETARY STUDIES IS NEW MEXICO IN 1895. 



ARTHUR GOSS, M. S., 

PBOFESSOK OF CHEMISTRY. NEW MEXICO COLLEGE < IF 
AGRICULTURE AXD MECHANIC ARTS. 




WASHINGTON": 

GOVERNMENT PRINTING OFFICE. 
1897. 



1 




I o I f 



3vr 



Bulletin No. 40. aoa 

U. S. DEPARTMENT OF AGRICULTURE. 

OFFICE OF EXPERIMENT STATIONS. 



J' Z- 6 



DIETARY STUDIES IN NEW MEXICO IN 1895. 



ARTHUR GOSS, M. S., 

PROFESSOR OF CHEMISTRY, NEW MEXICO COLLEGE OF 
AGRICULTURE AND MECHANIC ARTS. 




WASHINGTON 

GOVERNMENT PRINTING OFFICE, 

1897. 






-v^~' 



CONTEXTS. 



Page. 

Tin- environment of the people among whom the studies were made 5 

Mexican houses 5 

Food used 6 

Preparation of food 6 

Miscellaneous 7 

Character and scope of the studies 8 

Analyses of foods 8 

Dietary studies with Mexican families 13 

Discassion of results 22 

2 



■ 






LETTER OF TRANSMITTAL. 



United States Department of Agriculture, 

Office of Experiment Stations, 
m Washington, D. C, February 8, 1897. 

Sir: I have the honor to transmit herewith a report on food and 
dietary investigations in New Mexico, made by Arthur Goss, M. S., 
professor of chemistry iii the New Mexico College of Agriculture 
and Mechanic Arts, and chemist of the Agricultural Experiment 
Station of New Mexico. The work here reported consisted of studies 
of the dietaries of three typical Mexican families and chemical 
analyses of sixty-three samples of foods used in these dietaries and 
also commonly by large numbers of people in the southwestern portions 
of the United States. These investigations constitute a part of the 
series of nutrition investigations in charge of this office. They were 
conducted under the immediate supervision of Prof. W. O. Atwater, 
special agent in charge of nutrition investigations, in accordance with 
instructions given by the Director of this Office. The New Mexico 
College and Station have cordially cooperated with the Department in 
this work. In the analytical work valuable assistance was rendered 
by Mr. E. F. Hare, assistant chemist of the New Mexico Experiment 
Station. Efficient service was also rendered by Mr. Fabian Garcia as 
interpreter and Mr. A. M. Holt as tabulator, both these gentlemen 
being graduates of the New Mexico College of Agriculture and 
Mechanic Arts. 

According to the census of 1890, the population of New Mexico was 
153,000, of whom by far the greater number were Mexicans or Spanish- 
speaking people. The Mexican families of the poorer class live in a 
very primitive manner, and are usually gathered into small groups, who 
farm the adjacent land. The income outside of their small crops is very 
meager, consisting chiefly of what they receive for odd jobs of work. 
Casual observers of their habits are often puzzled to know what they 
really live on. The studies reported by Professor Goss answer this 
query and give us accurate data regarding the food materials used in a 
class of dietaries on which there has heretofore been little information. 
As these studies were in a new field, it was necessary to make a con- 
siderable number of analyses of foods, not only because some of the 

3 



materials used for food in this region are different from those used in 
other portions of the country, but also because by reason of climatic 
and other conditions the composition of many food stuffs used in Xew 
Mexico differs from that of the same classes of materials found in other 
regions. These dietary studies will be of special interest when studied 
in comparison with those of people of similar occupations in other parts 
of the United States. 

Professor Goss's report is submitted with the recommendation that it 
be published as Bulletin >'o. 40 of this Office. 

Eespectfully, A. C. True, 

Director. 
Hon. J. Steeling Morton, 

Secretory of Agriculture. 



DIETARY STUDIES IN NEW MEXICO. 



THE ENVIRONMENT OF THE TEOPLE AMONG WHOM THE STUDIES 
WERE MADE. 

The Mexican or native population of New Mexico and the Southwest 
in general may, for convenience, be divided into well-to-do people, 
those in moderate circumstances, and the very poor. The people who 
have some considerable property and who live and dress very much as 
do those in similar circumstances in the East are comparatively few. 
By far the greater number of Mexicans are poor and live in a very 
primitive manner. There are. of course, people between these extremes. 
They are somewhat more numerous than the former, but less numerous 
than the latter. 

One of the families selected for this investigation was in moderate 
circumstances and lived in the town of Las Cruces. The other two 
families were poor people and lived on a ranch some 4 miles south of 
La-' Cruces. 

The poorer class of Mexicans, who live out of town, are usually in 
groups of from two or three to twenty or more families. They cultivate 
the adjacent land, which they sometimes own, but more often rent, pay- 
ing grain. As the only arable land to speak of in the arid region is 
along the water courses, the people are found living along the streams. 

MEXICAN HOUSES. 

Xearly all the Mexicans and many of the Americans in this region 
live in thick-walled, flat-roofed houses made of large sun-dried bricks or 
" adobes." 

In the case of the poorer class of Mexicans, one family, often large, 
usually occupies but a single room of k j ss than 20 by 30 feet. This 
room has but a single door, and one or jwssibly two openings in the 
wall to admit light. These "windows" have no glass, and are guarded 
by wooden slats set into the wall a few inches apart. The floors of the 
houses are simply the bare ground, and the roofs are made of poles 
covered with brush, or some similar material, on top of which is spread 
a liberal coating of adobe mud. This constitutes the only protection 
against rain, which, however, seldom falls. The tlat-roofed houses, made 
of earth, present a very peculiar, box-like, and unprepossessing appear- 
ance. They are, however, about the most comfortable residence for 
this country, the thick walls serving to equalize the temperature. 

5 



FOOD USED. 

Mexicans of the poorer class raise the greater part of their food, 
which i-3 almost entirely of vegetable origin. Flour and corn are used, 
the relative amounts depending upon the amount of money available. 
If it is necessary to reduce the cost of living to the minimum, as is 
often the case, more corn and less flour is used. 

Probably tbe next article in amount, and a very important one, is the 
native bean or *• frijolc ""' {Plmseolus sp.), which, together with peas and 
lentils, is used to supply tbe protein necessary in the absence of meats 
and other nitrogenous foods of animal origin. 

Another universal article in the .Mexican diet is red pepper, or "chili," 
which, while it constitutes comparatively a rather small proportion by 
weight of the total food, is still consumed in enormous quantities as 
compared with the u>>e of such material by the people of the Eastern 
States. Chili is probably used more for its stimulating effect on the 
digestive organs than for the actual amount of nutrients which it fur- 
nishes. It or some similar substance is said to be almost essential in 
the diet of people living in warm countries, who depend almost entirely 
upon vegetable matter for their food. 

In point of cost probably the most important article used by the 
Mexicans, not home produced, is coffee. This is used almost univer- 
sally and in large quantities, and is usually purchased unroasted. In 
the dietary studies here reported the amount paid for coffee varied from 
15 to 19 per cent of the total cost of the food used. Lard is another 
very important article which is usually purchased, and which is used 
in considerable quantities. As the vegetable foods used contain very 
little fat, it is necessary to increase the amount of this substance by 
addition from outside sources, usually either lard compound or beef 
tallow, which are the cheapest forms of fat in this region. 

PREPARATION OP FOOD. 

In the houses of the pooler class the cookiug is done in an open 
fireplace, usually located in one corner of the room. 

The "tortillas." or calces made of flour or ground corn, are one of the 
most generally and extensively used foods. When the tortillas are 
made from corn, the kernels are first boiled with lime, which softens 
them. The skin is then usually though not always removed, and the 
grain is ground in a crude stone grinding apparatus or "metate," con- 
sisting of a concave slab of stone and a smaller convex piece, which is 
held in the hands and which serves as a pestle. The grinding is not 
rotary, however, as in an ordinary mortar, but up and down, toward 
and from the body. The corn used is usually a small blue kind, rather 
soft, which seems to contain somewhat more than the average amount 
of fat. After the corn has been ground into a mush on the metate it is 
patted out in the hands into the tortillas. Corn tortillas are never 
rolled, as is the case with those made from flour. If flour is used, it is 



mixed into a dough with water and the cake rolled out from it. The 
flour used is uot ground iu the metate, but in the ordinary flouring 
mills. It is usually of poor quality, coarse and dark colored. After 
being worked into the proper form, the tortilla is baked on a flat piese 
of iron, supported directly over the fire in the open fireplace, the iron 
being first greased with lard. As soon as it is done on one side the 
tortilla is turned by pressing the moistened fingers against the upper 
side of it. thus causing it to adhere to the fingers, whereupon it is 
deftly turned and the opposite side is browned. 

The frijoles or beans are cooked in small homemade earthenware 
pots, and are almost invariably combined with a very liberal propor- 
tion of ehili and also considerable lard. 

The chili is cooked alone, and also with various other articles of 
food. It is prepared by first removing the stems and seeds of the pods, 
which constitute somewhat more than half of the total weight, after 
which it is sometimes -round in the metate. but is usually soaked in 
water and the inner or edible portion separated from the outer skin 
by squeezing iu the hands. Owing to the extremely strong irritating 
effect on the hands, this operation can not be performed by an ama- 
teur. The Mexican women, however, become so accustomed to it that 
it seems to have no effect on them. 

Among the poor families the meals are served on the floor in the 
middle of the room, the family sitting on the ground around the food 
and eating without knives, forks, or plates. 

MI>CEIXAXEi »US. 

The houses of the poor people are usually supplied with skins of 
sheep and other animals, which serve both as chairs and beds for the 
children. When grinding corn and other articles in the metate and 
doing other kinds of housework, the women usually sit on the floor on 
these skins. 

A very peculiar feature found in most of these houses is the swal- 
lows" nests attached to the ceiling. The swallows continually flitting 
in and out of the door feeding their young seem to be entirely at home 
among the dogs and children. 

The water supply for a group of families is usually an open well, cen- 
trally located, and used by all alike. 

In passing from the poor to the well-to-do classes, and from the 
country to the towns, the manners and customs become more and more 
Americanized, until finally there is little difference in these respects 
between Americans and Mexicans. In the families of people in moder- 
ate circumstances living in the towns the stove and table make their 
appearance, and the meals are cooked and served more nearly in the 
American manner. A greater variety of food is also used, including- 
some meats and other animal foods. The frijoles and chili, however, 
are never discarded from the Mexican diet, no matter how high the 
station in life. 



CHARACTER A^D SCOPE OF THE STUDIES. 

The investigations reported in this bulletin are: (1 ) Analyses of the 
food materials in common use in the region of Las Cruces, and (2) three 
dietary studies in Mexican families of this region — two poor and one in 
moderate circumstances. 



Tables 1 to 3 give the composition of the more common food materials 
of New Mexico as purchased and of the fresh and air-dry edible por- 
tions of the same. They include analyses of nearly all the foods used 
to any considerable extent in the dietaries reported beyond. 

dpou looking over the hgures secured in this work, some rather 
interesting relations become apparent. 

It will be noticed, for example, that the samples, as a rule, are low 
in water. This fact has been noted before in work done here, and is 
doubtless due to the extremely dry climate of New Mexico. 

It will also be seen that, as a rule, the samples of beef analyzed in 
connection with dietary No. 164 were extremely low iu fat. While 
these samples were hardly typical, being mostly of a somewhat infe- 
rior grade and largely in the nature of trimmings, they furnish an indi- 
cation of the extremely lean condition of the meats, due probably to 
the fact that the animals pasture where grazing is very scant. 

In tin- case of chili, the ordinary analysis is probably of very little 
value for the purpose of comparing it with other food materials. For 
example, this substance shows a considerable percentage of ether 
extract, which is usually supposed to be composed largely of fat or 
substances which act in a somewhat similar manner iu the system. In 
the case of chili, however, a large proportion of the extract bears little 
resemblance to ordinary edible fat, and the noticeable erfect on the sys- 
tem is certainly radically different. 

The percentage of refuse in the eggs analyzed here was somewhat 
higher than the average of samples aualyzed elsewhere. 

Table 1. — Composition of food material* as purchased, including both edible portion and 

refuse. 

[Analyzed at Mesilla Park. X. ilex.] 



Kind of food material. 


Refer- 
ence 
num- 
ber.' 


Ref- 
use. 


Water. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Ash. 


Fuel 
value per 
poiusd. 


ANIMAL FOOD. 

Beef: 

St.-ak. round 

Steak, mixed cuts 

Do 

Do 


232 
138 

139 
140 

173 


Perct. 
G.7 

~"l¥.i>~ 


Per et. 

09.2 
09. 2 
07.6 
04.1 


Perct. 

19.7 
27.4 
16.9 

22.3 


Perct. 

2.6 

1.8 

.8 

11.2 


Per ct. 


Perct. 
1.8 

1.0 

1.1 

2.4 


Calories. 

475 
585 
350 
885 


Ribs 


18.4 
1G. 5 


53.6 

57. S 


22.4 
22.8 


4.4 
1.6 




1.2 
1.3 


600 


Do 


174 


490 






17. 5 


.">">. 7 


22. 6 


3.0 
100.0 
100.0 




1.2 


545 




428 
429 


4.220 


Do 






4,220 



The numbers used in an unpublished compilation of analyses of American food materials. 



Table 1. — Coviposition of food material* as purchased, etv. — Continued. 
[Analyzed at Mesilla Park. 2F. Mex. 



Kind of food material. 


Refer- 
ence 

num- 
ber. 


S *— 


Pro- 
tein. 


Fat. 


Carbo- 

hy- 
dratea. 


Ash. 


Fuel 
value per 
pound. 


animal food — continued. 
Pork: 

Hog's head, untrimmed 

Lard, homemade 

Lard compound 

Do 

Do 

Do 


... . 
... 4050 


Perct. Perct. 
50. 31.5 


Perct. 

2.2 


Perct. 

10 1 
100.0 
100.0 

1 

100.0 
100.0 


Per ct. 


Perct. 
0.2 


Calories. 

720 

4,220 

4, 220 

._ 






"- 
. . . 4054 



















4. 220 



■era 2788 12.0 58.7 15." 12.3 1.4 800 

1),. 27*9 13.4 62.4 12.3 10. S 1.1 685 

Do 2790 12.0 64.2 12.6 10.0 1.2 655 



Avera- : eggs 

VEGETABLE I 

Corn, native, white, entire grain 

Corn, native, white, bran not included.. 

Corn, native, blue, entire grain 

Do 



i 

5050 


"4.0 


9.9 
6.9 


9.4 
9.6 


■ 
4.5 


74.5 
73.2 


1.4 
1.8 


1.765 
1. 730 


' 52 

5050 . 




6.4 

5. - 


10.7 
10.3 


5.8 

' - 


75.3 


1.8 
1.7 


1,845 

1 • 



Average of blue corn 6.1 10.5 5.8 75.9 1.7 1,850 



Flour, wheat, native 5360 10.3 10.1 1.2 77.7 .7 1.685 

Do 5361 7.S 8.7 .8 82.1 .6 1.725 

Do .*';••-_' 7.1 10.4 1.5 80.3 .7 1.75u 

Do 5363 6.7 10. 5 1.6 80.4 .8 1.760 



Average of wheat dour 8.0 9.9 1.3 80.1 .7 1,730 

Pice 510.5 T77~ 9.1 S~.T 73 8l71) T3 1.695 

Do 5106 - - SL2 .4 1.675 



Average of rice • .3 81.6 .3 1.685 

Oatmeal, "Scotch rolled white oats".-- 5 '90 6.4 18.4 6.9 66.4 1.9 1,870 



Crackers, soda .1647 4.9 8.8 9.7 74.4 2.2 1.960 

Do 5648 3.7 9.4 8.9 75.4 2.6 1.950 



Average of soda crackers 4.3 9.1 9.3 74.9 2.4 1.955 

Macaroni, -Clubhouse" brand - 5418 7.0 14. G .3 77.3 .8 1.720 



Beans, native, dried, frijoks 6516 9.9 24.4 1.0 60.7 4.0 1.625 

Do 6517 7.0 21.1 1.5 66.0 4.4 1.085 

Do- 6518 6.3 21.3 1.3 66.9 4.2 1.695 

Do 6519 6.8 20.9 1.4 60. 6 4.3 1,685 



Average.of dried frijoles 7.5 21.9 1.3 G5. 1 4.2 1.675 

Beans, lima, dried, imported 6524 8. a 24.5 .6 62.4 4.2 1.640 



ipOi 

sd . 



Beans, mesquite. dried 0520 4.8 12.2 2.5 77.1 3.4 1. 



Lentils, native, dried. 6601 6.4 24.5 .7 59.8 8.6 1,595 

Do 6600 8.2 26.6 .7 59.1 5.4 1.625 



Average of dried lentils 7. 3 25. 6 .7 59. 4 7. 1. 610 

Onions, native C620 2.3 80.6 1.7 .1 14.9 .4 315 



Onions, native, green 6622 52.4 40.6 .6 .1 6.0 .3 125 

Do 6623 49.6 44.7 .4 .1 5.0 .2 105 



Average of green onions 51.0 42.7 



Peas, native, dried 6638 6.9 28.0 .8 61.0 3.3 1,690 

Do 6639 7.5 23.8 1.0 63.4 4.3 1,660 

Do 6640 7.1 24.7 .9 64.3 3.0 1.695 



Average of dried peas. 



Peas. native, srreen. 
Do 



Potatoes, Colorado. 

Do 

Do 

Do 



6656 
6657 


48.2 
46.2 


37.1 
38.9 


4.1 

4.0 


.3 
.2 


9.7 

10.2 


.6 
.5 


270 
270 




47.2 


38.0 


4.0 


# 2 


10.0 


.6 


270 






6748 
6749 

075') 
6751 


20.3 
15.0 
13.1 
13.6 


61.8 

67.8 
65.2 
66.7 


1.6 
1.8 

2.0 
2.0 


.1 
.1 

.1 
.1 


15.6 

14.0 
18.7 
16.7 


.6 

'.9 
.9 


325 
300 
390 
350 



Average of potatoes.. 15.6 65.4 



10 



Table 1. — Composition of food materials as purchased, etc. — Continued. 
[Analyzed at Mesilla Park. X. Alex ] 



Kiwi nt' food material. 



rnST Pef Pro Carb,> 

~ ul' ™* *£ Fat. hy- Ash. value p 
ber drates. pound 



VEGETABLE FOOD— rout hilled. 
Radishes, native, small red 



Per <-,t. Perct. Perct. Perct. 
73 30. 6 65. 8 0. 6 0. 1 



Red pepper (chili), native, dried. 

Do 

Do 

Do 

Do 



6624 

6625 

6626 
6627 



56.7 
51.2 
59.3 
67. 1 
50.4 



2.8 
1.9 
2.0 

i.e. 
'i.l 



4.0 

5.4 
::.:; 
3.3 

-1.2 



Fuel 
value per 



Per et. Perct. Calories. 
2. -1 0. 5 60 



32.9 
29.3 
23.3 
34.9 



3.2 
3.6 
3.0 



925 
735 
585 







57.0 

::E 


2.3 
5.0 
7.3 
36.7 
8.6 


4.0 

15. 5 
12.9 
1.2 
2.5 


3.4 
8.5 
8.1 

.1 
.1 


30.1 
63.0 
62.3 
58.5 
86.9 


3.2 
8.0 
9.4 
3.5 
1.9 




Red pepper (chili), dried while green. .. 

Tomatoes, native, dried 

( rrape batter, native 

Apples, oative, dried 


6629 
6921 

,-126 
- - 


1,820 
1.740 
1,115 
1,670 


Strawberries, from Mexico 


• - 
- 


11.2 
3.1 


75.8 
84.1 


1.0 

.8 


.4 
.3 


10.9 
10.8 


.9 


240 










7.1 


80.0 


.9 


.3 


10.9 


.8 











Table 2. — Composition of fresh, edible portion of food materials. 

Analyzed at Mesilla 1'ark. X. Mix.] 



Kind (if f 1 material. 


Refer- 

i in e 
num- 
ber. 1 


Water. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates'. 


Ash. 


Fuel 
value per 
pound. 


ANIMAL POOD. 

Beef: 


232 

138 
139 
140 


Per ct. 
74.2 
69. 2 
78.2 
61.1 


/'. , et 

21. 1 
27.4 
19.6 

22. 3 


Per '->. 

- - 

1.8 

.9 

11.2 


Per ct. 


Perct. 

1.9 
1.6 
1.3 
2.4 


Calories. 








Do 




405 


Do 












Ribs 


173 
174 


65.7 
69. 2 


27.4 
27. 3 


5.4 

1.9 




1. 5 
1.6 




Ho 




590 












67.5 
63.1 

:::::::: 


27.3 
4.3 


ioo! o 

100.0 

32.3 
100.0 
100. u 
100.0 
100.0 
100.0 




1.5 


665 




428 
429 

2009 
4050 
4051 
4n52 
4053 
4054 




4,220 
4,220 

1.445 

4, 220 
4, 220 
4,220 

4. 220 


1).. 






P..rk : 

Eog's head, untrimmed 




.3 


Lard, compound 

Do 










Do 






Do 






4 22' i 












2788 

-"- 

2790 


67.2 
72.0 

72. fl 


17.2 
14.2 
14.3 


14.0 

12.5 
11.4 




1.6 
1.3 
1.4 


910 


Do 




790 


Do 




745 












70.7 
9.9 


15.3 

9.4 
10.0 


,,, 

4.8 
4.7 




1.4 

1.4 
1.9 


815 


VEGETABLE FOOD. 

Corn, native, white, entire grain 

Corn, native, white, bran not included . . . 


5051 

5050 


74.5 
76.2 


1,765 
1.805 




5052 
5053 


6.4 

5.8 


10.7 
10.3 


5.8 
5.8 


75.3 
76.4 


1.8 
1.7 


1.845 


Do 


1.860 










6.1 


10.5 


5.8 


75.9 


1.7 


1.850 










5360 
5361 
5362 
5363 


10.3 
7.8 
7.1 
6.7 


10.1 

8.7 
10.4 

io. :> 


':! 

1.5 
1.6 


77.7 
82.1 
80.3 

80.4 




1. 685 


Do 


1.72:. 


Do 


1.750 


Do 


1.760 










8.0 


9.9 


13 


80.1 


. 7 


1,730 










1 The numbers used in an unpublished compilation of analyses of American food materials. 



11 



Table 2. — Composition of fresh, edible portion of food materials — Continued. 
[Analyzed at Medina Park. X. Mex.l 



Kind of food material. 



Refer- 
ence 

num- 
ber. 



Pro- 
tein. 



Carbohy- 
drates. 



Fuel 
Ash. value per 
pound. 



vegetable food— continued. 



5105 
5106 



Per ct. Per ct. Per et. 

9. 1 8.4 0.3 

0.8 8.3 .3 



Per ct. 

81.9 
81.2 



Per ct. 

it.:; 



Calories. 
1,695 
1.075 



Average of rice 

Oat meal, rolled. '•Scotch rolled white 
oats " 

Crackers, soda 

Do 



Average of soda crackers. 
Macaroni. " Clubhouse" brand. 

Beans, native, dried, frijoles 

Do 

Do 

Do 



Average of dried frijoles. 

Beans, lima, dried, imported 

Beans, mesquite, dried 



Lentils, native, dried 
Do 



Average of dried lentils. 
Onions, native 



Onions, native, green - 
Do 



Average of green onions. 



Peas, native, dried 

Do 

Do 



Average of dried peas. 



Peas, native, green 
Do 



Average of green peas 



Potatoes. Colorado 

Do 

Do 

Do 



Average of potatoes . 
Radishes, native, small red 



Red pepper (chili), native, dried. 

Do 

Do 

Do 

Do 



Average of dried chili 

Red pepper (chili) dried while green. 

Tomatoes, native, dried . . 1 

Grape butter, native 

Apples, dried, native 



Strawberries, from Alexico - 
Strawberries, native 



1 . 685 
1,870 



7.047 
5648 



5418 



6510 
6517 
6518 
6519 



4.3 1 
7.0 


9.1 
14.6 


9. 3 
• 3 


74.9 
77.3 


2.4 
.8 


1,955 

1.720 


9.9 
7.0 
6.3 
6.8 


24.4 
21.1 
21.3 
20.9 


1.0 
1.5 
1.3 
1.4 


60. 7 
66.0 
66.9 
66.6 


4.0 
4.4 

4.3 


1,625 
1,685 
1.695 
1,685 



21.9 1.3 

24. 5 .6 

12.2 2.5 



4.2 


1,675 


4.2 


1,640 


3.4 


1,765 



6601 
6600 



24.5 

26.6 



1.595 
1.625 



6622 
6623 



7. 3 25. 

82.5 1.7 



59.4 
15.3 



12.4 
9.9 



1,610 
320 



6. 9 28. 

7. 5 23. 8 
7. 1 24. 7 



61. 3. 3 

63. 4 4. 3 

64. 3 3. 



1, 691) 
1.660 
1,095 



6656 

6657 


71.6 
72.4 


8.0 
7.5 


.5 


18.8 
18.9 


1.1 

.9 


520 
495 




72.0 


7.8 


.4 


18.8 


1.0 








6748 
6749 

6750 
6751 


77. 5 
80.3 
75.1 


2.0 


.1 
.1 
.1 


19.0 
16. C 
21.5 
19.4 


.8 
.8 
1.0 
1.0 


405 
355 
445 

410 



6624 
6625 

662ii 



6.4 
3.9 
4.9 
4.9 



9.2 

11.1 
8.2 
9.9 
8.6 



71.9 

70.9 
70.3 



405 
85 

1,770 
1,905 
1,805 
1.785 
1,770 



8126 
8089 



70.0 
63.0 
62.3 



7.6 
8.0 
9.4 
3.5 
1.9 



1. 805 
1,820 
1,740 
1,115 
1.670 



12.3 
11.2 



Average of strawberries . 



12 

Table 3. — Composition of icater-free substance of edible portion of food materials. 
[Analyzed at Mesilla Park, 1ST. Ilex.] 



Kind oT food material. 



SSEEF""!-- Pr " tein - 



Carbohy- 
drates. 



ANIMAL FOOD. 

Beef: 

Steak, round 

Steak, mixed cuts 

Do 

Do 



Percent. Percent. Percent. Percent. 

232 13.72 82.0 10.7 

138 14.70 I 88.0 5.9 

139 | 14.61 89.9 4.1 



Per cent. 
7.3 
5.2 
6.0 



Ribs... 
Do. 



140 


10. 60 


62.0 










173 
174 


13.21 
14.51 


79.8 
88. 






6.3 


5.1 



Average of rilis 

Tallow 

Do 

Pork : 

Hog's head, uutrimined. 

Lard, homemade . 

Lard, compound 

Do 

Do 

l»o 



Eggs 
Do. 
Do. 



428 
429 

2009 
4050 
4051 
4052 
4053 
1054 



11.1 
100.0 



7.72 

7.12 
7.03 



52.6 
50.7 
52.8 



mo. o 






.8 


100.0 








loo.o 




100.0 




100.0 






42.6 
44.7 
41.9 



Average of eggs 

VEGETABLE POOD. 



Corn, native, white, entire grain 

Corn, native, white, bran not included. 



Corn, native, blue, entire grain. 
Do 



5. :; 
5.1 



Average of 'due corn. 



Flour, wheat, native 

l>o 

Do , 

Do 



Average of wheat flour | 



4.8 
4.0 

5. 3 



5052 ..' 


11.4 


6.2 
0.2 


80.5 j 
81.1 1 


1.9 






1.8 










11.2 


6.2 


80.8 


1.8 








5360 

5361 

5362 


... 11.3 
0. 4 


1.3 
.9 
1.6 

1.7 


86. 6 
89.0 

86.4 
86.2 


.8 
•8 


5363 


11.2 


.9 





5105 


9.3 

9.2 


.3 
.3 


90. 1 
90.0 


.3 


Do 




.5 








A verage of rice- 

Oatmeal, rolled. " Scotch rolled white 


5090 


9.2 
19.7 


7.4 


Oil. 1 
70.9 


.4 

2.0 










9.3 

9.8 


10.2 
9.2 


78.2 
78.3 


2.3 


Do 


5648 


2.7 


Average of soda crackers 

Macaroni, " Clubhouse" brand 


5418" '.'...'.'.'.'.'.'. 


9.5 
15.7 


9.7 
.3 


78.3 
83.1 


2.5 
.9 






27.1 
22.7 
22 7 
22.4 


1.1 
1.6 

1.4 
1.5 


67.4 
71.0 

71.4 
71.5 


4.4 


Do 




4.7 


Do 




4.5 


Do 


6519 


4.6 


Average of dried frijoles 

P.eans. lima, dried, imported 

Beans, mesquite, dried 


0.vl'4" '.'.'.'.'.'.'.".'.'. 

6520 


23.7 
26.7 

12.8 


1.4 
.6 

2.6 


70.3 
68.1 
81.0 


4.6 
4.6 
3.6 


Lei; tils, native, dried 

Do 


6601 

6600 


20.2 
• 28.9 


63.9 
64.4 


9.2 
5.9 







27.5 
9.7 


.8 
.6 


64.1 
87.4 


7.6 




6620 


2.3 










6022 


9.0 
6.9 


1.1 
.9 


88.2 


4.7 




6623 


4.0 












7.0 


1.0 


86. 7 


4.4 









13 

Table 3. — Composition of water-free substance of edible portion of food materials — Cont'd. 
[Analyzed at Alesilla Tark. N. Mtx.; 



Kind of food material. 


^--Nitrogen. Protein. 


Fat. 


Carbohy- 
drates*. 


Ash. 


vegetable FOOD— continued. 

Peas, native, dried 

Do 

Do 


Per 

6633 

6639 

6640 


cent. ]: 
30. 1 


0.9 

1.1 
1.0 


05. 5 
68.5 
69.2 


/'• /' cent. 
3.5 
4.7 
3.2 






°7 5 


1.0 


67.7 


3.8 










Peas, native. LTeen 

Do : 


6656 

6657 


28. 4 

27. 2 


1.7 

1.0 


66.1 
68.4 


3.8 
3.4 






27.8 


1.4 


67.2 


3.6 










Potatoes. Colorado 

Do 

Do 

Do 


6748 

6740 

6750 

6751 


8.9 

10-0 

1 9.2 

10.1 


.2 
.4 
.3 
.3 


87.2 
-4.5 
86.6 
55.2 


3.7 
4.2 
3.9 
4.4 








.3 
1.0 


,-5. 
66.2 j 


4.0 


Radishes, small, native, red 


6873 


16.6 


16.2 


Red pepper (chili), native, dried 






7.6 
10.7 
7.9 
6.6 

7.7 


74.6 I 

70.0 

75.6 

74.6 
74.9 


8.0 








Do 


6626 





7.9 
8.4 


Do 


6628 


9. 2 


8.2 














9. 9 


8.1 
9.0 

8.8 

.I 


73.9 
66.3 
67.2 
92.5 
95.1 


8.1 


Red pepper (chili), dried while green. . 

Tomatoe-i. native dried 

Grape butter, native 


7-' c . ' '•"' '. 


16.3 

\ 13.9 

! 1.9 


8.4 
10. 1 

5. 5 
2.1 














7.8 

6.1 


2.9 

2.3 


84.1 
84.8 


5.2 


Strawberries, native 


80-1 


6.8 


A f be ' ■ 






2.6 


.-4. 5 


6.0 


re 







DIETARY STUDIES WITH MEXICAN FAMILIES. 

Two studies are herewith reported (2no. 163 and Xo. 165) of poor 
families and one t~So. 164) of a family in better circumstances. The 
studies lasted, in each case, for a period of two weeks, during which 
time the family was visited each day and personal attention given to 
the inventories of food and the collection of samples and statistics. 
The samples as collected were taken to the laboratory and prepared 
for analysis. Tables 1 to 12 show in tabulated form the results of the 
work. The first three columns in tables 4, 7. and 10 give the percentage 
of nutrients in the food purchased. The remaining columns show the 
weight and cost of food consumed and the weights of nutrients con- 
tained therein, all weights being given in grams (28.4 grams equal 1 
ounce: 453.6 grams. 1 pound). Tables 3. 6. S. 9. 11. and 12 .summarize 
the results of the studies, giving the food consumed "per man per 
day."' the fuel value of the total food consumed by the respective fam- 
ilies, and the ecpiivalent fuel value per man per day. 

Analyses of most of the foods used will be found in the preceding 
tables. In a few cases, however, the average of analyses previously 
made at the 2s"ew Mexico Agricultural Experiment Station were used 
in the calculations. These local averages were used because it was 
thought that they would probably give results nearer the exact facts 
than averages of analyses of samples grown and analyzed in other places. 



14 

DIETARY OF A POOR MEXICAX FAMILY NEAR LAS CRUCES, N. MEX. (No. 163). 

Tlie study began April 10, 1896, and continued fourteen days. 

The members of the family and number of meals taken were as follows: 

Meals. 

Man 28 years old 41 

Woman 22 years old (41 meals X 0.8 meal of man), equivalent to 33 

Boy 2 years old (41 meals X 0.3 meal of man), equivalent to 12 

Visitor 2 

Total number of meals taken 88 

Equivalent to one man twenty-nine days. 

Remarks. — This family is one of a group of ten living on a ranch, a few 
miles from Las Crimes, the head of each family cultivating a small plat 
of land belonging to the ranch, for which rent is paid in grain. The 
houses are adobe — that is, made of huge sun-dried bricks, the one 
medium-sized room having a bare earth floor and covered with a flat 
roof of poles overlaid with earth. This family, however, possessed the 
luxury of an additional small adobe room. The food was cooked in an 
open fireplace in one corner and the meals were eaten on the bare floor, 
the family sitting on the ground. The income of this family was very 
limited, consisting for the most part of pay for odd jobs done by the 
head of the family, and amounting to possibly from ^oO to 8100 per year. 
Both the man and the woman, as usual with Mexicans of the poorer 
class, had an anaemic appearance and seemed to be poorly nourished. 

Table 4. — Food materials and table and kitchen wastes in dietary No. 163. 





C 


imposition. 


Total 
oost. 




Weight used. 




Kind of food material. 


Pro- 
tein. 


T , . Carbohy- 
1 at - drates. 


Total 
food 

mate- 
rial. 




Nutrients. 




Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


ANIMAL FOOD. 

Pork : 

Lard, compound ' 


Per ct. 


Per ct. 

100.0 

100.0 


Per cent. 


$0.17 
.18 


Grams. 
955 

660 


Grams. 



Gram*. 
955 
660 


Grams. 


















.35 


1,615 




1,615 












VEGETABLE FOOD. 

Cereals, sugars, etc.: 

Corn, native, white ' 


9.6 
10. 1 


4. 5 73. 2 
1.2 


.14 
.71 
.14 


6,590 

16, 150 

895 


633 
1,631 


297 
194 


4,824 
12,549 






98.0 


877 
















.99 


23, 635 


2.264 


491 


18, 250 










Vegetables: 


24.4 
4.0 

26.6 
1.6 


1.0 60.7 

3.1 30.2 
.7 59. 1 
.1 15.6 


.12 
.17 
.10 
.05 


2.230 
770 
915 

1,175 


544 
31 

243 
19 


°2 
24 
6 
1 


1,353 


Chili" 

Lentils 1 


232 

541 
183 












.44 


5,090 


837 


53 


2,309 








Fruits, nuts, etc.: 


1.2 


.1 58. 5 


.10 


220 


3 




128 














1.53 


28, 945 


3,104 


544 


20, 687 












Total food 








1.88 


30, 560 


3,104 


2,159 


20. 687 










Beverages, condiments, etc.: 




1 


.45 

.03 










Salt 




















.48 










17.0 


17. 60 1 


600 


102 


102 


361 











Analyzed in connection with these studies. 



15 

Tahlk 5. — Weights and percentages of food materials and nutritive ingredients used 
dietary Xo. 163. 



Kind of food material. 



Food 



Food 
Carbo- mate- ^. 



Carbo- Cost. 
Fat. hy- 
drates. 



F' IB FA-MILY. 14 DAY5.J 

Pork, lard, etc 



Cereals, sugars, starches 

Vegetables 

Fruits 



Total vegetable food . 

Condiments, etc 

Total food 

PEE MAS PER DAY. 

Pork, lard, etc 



Cereals, sugars, starches 

Vegetables 

Fruits 



Grams. Grams. Grams. Grams. Lbs. Lbs. 



23. 635 

5. 090 

22 


2, 264 

837 
3 . 


491 


13. 250 
2. 309 

128 


52.10 

11.20 

.50 


5.00 
1.80 


1.10 
.10 


40.20 
5.10 
.30 


.99 
.44 

.10 










.- Ma 




544 


2 '. 637 


■ - 


- 


1. 20 


45.60 


1.53 



L>. 56) 3.104 2.159 20,6*7 67.40 6.80 4.80 45.60 



56 




56 . 




.12 





.12 . 




.01 


815 

175 


- 


17 
2 


o29 
80 

4 


1.80 
.38 

.02 


:S .. 


.04 


1.39 
.17 
.01 . 


.02 











Total vegetable food 


998 


107 




713 




.24 


.04 


1.57 


.05 




















.02 


















1,054 


107 


75 


713 


2. 32 


.24 


.16 


1.57 


.03 






PERCENTAGES OF TuTAL FOOD. 


Per ct. 
5.3 


Per ct. 


Per ct. 
74.8 


Per ct. 










Per ct. 
14.8 
















Cereals, sugars, starches 


77.3 
16.7 


72.9 

27.0 
.1 


22.8 

2.4 


88.2 

11.2 

.6 






















Fruits 










4.2 





94.7 


100.0 


25. 2 


1 














Coffee 














Salt 


















Total 


100. 


100.0 


100. 

















16 

Table fi. — Nutrients and potential energy in food purchased, rejected, and eaten, in dietary 

' No. 16S. 





Cost. 




STutri exits. 




Fuel 
value. 


Kiml of food matt-rial. 


Protein. 


Fat. 


Carbohy- 
drates. 


FOR FAMILY, 14 DAYS. 

Food purchased : 


$0.35 
1.53 


Grams. 


Grams. 
1,615 

r.44 


Grams. 


Calories. 
15,020 

102. 600 




3, 104 


■M. 687 






1.88 
.04 


3, 104 

102 


2,159 
102 


20, 687 
361 


117, 620 




2,850 






1.84 


3,002 


2,057 


20. 326 








PEB MAX I'ER HAY. 

Food par. based : 


.01 
.05 




56 

19 


713' 


520 




107 


3,540 






Total 


.06 


107 
3 


75 
4 


713 
12 

701 


4,060 




100 










.06 


104 


71 


3,960 




PERCENTAGES OP TOTAL FOOD PURCHASED. 

Food purchased: 


Percent. 
18. C 
81.4 


Per cent. 


Per cent. 
74.8 
25.2 


Percent. 


Percent. 
12.8 


Vegetable 


100.0 


100.0 


87.2 




100.0 
2.2 


100. 
3.3 


100.0 


100.0 
1.7 


100.0 




2.4 








97.8 


96.7 


95. 3 


98.3 


97.6 







DIETARY OF A MEXICAN FAMILY IN MODERATE CIRCUMSTANCES AT LAS 
CRCCES, N. MEX. (No. 164). 

The study began May 4, 1896, and continued fourteen days. 

The members of the family and number of meals taken -wen- as follows: 

Meals. 

Man 43 years old 40 

Woman 10 years old ( 11 meals X 0.8 meal of man), equivalent to.. 33 

Man 2 1 years old 32 

Girl 17 years old (28 meals X 0.8 meal of man >, equivalent to 22 

Girl 7 years old (40 meals X 0.5 meal of man), equivalent to 20 

Visitor 1 

Total number of meals taken 148 

Equivalent to one man forty-nine day-. 

Remarks. — The income of this family consisted of pay for work done 
by the two men folks, and for occasional work done by the older girl as 
house servant, possibly 8200 or $300 per annum in all. The members 
of the family looked healthy and well nourished. They were in better 
circumstances than the last family. They owned their house, which 
was made of adobe, as. is almost always the case with Mexican houses. 
The house consisted of four medium-sized rooms with earth floor, two 
on each side of an inner court into which they opened. This is a very 
common form of Mexican architecture. 



17 



Table 7. — Food materials and table and kitchen wastes in dietary Xo. 164. 





Composition. 


Total 




TTeig 


lit used. 




Kind of food material. 


Pro- 
tein. 


Fat, 


Carbohy- 
drates. 


Total 
food 

mate- 
rial. 




Nutrients. 






Pro- 
tein. 


Fat, 


Carbohy- 
drates. 


ANIMAL FOOD. 

Beef: 


Per ct. 
27.4 
16.9 
22.3 
22.4 
22.8 


Per ct. 
1.8 
.8 
11.2 
4.4 
1.6 


Perct. 


$0.21 
.13 
.45 
.07 

.09 


Grams. 

1,065 
640 

2,275 
685 
800 


Grams. 
292 
108 
507 
154 
182 


Grams. 
19 
5 
255 
30 
13 


Grams. 








































.95 


5,465 


1,243 


322 














Pork: 

Hog's head 1 

Lard, compound ' 


2.2 


16.1 

100.1 




.25 
.34 


4,515 
1,845 


99 



727 
1,845 
















.59 


6,360 


99 


2,572 














15.0 
12.3 
13.3 


12.2 
10.8 
11.0 




.06 
.05 
.10 


190 
150 
300 


29 
18 
40 


23 
16 
32 










Do 




















1.75 


12, 465 


1,429 


2,965 














VEGETABLE FOOD. 


8.3 
8.7 
9.9 


.3 
.8 
1.3 


81.2 
82.1 
80.1 
98.0 


.17 
.90 
.23 
.24 


950 
20,515 
5,330 
1,580 


79 

1,785 

528 


3 
164 








Do 


4,269 

























1.54 


28, 375 


2, 392 


236 


23, 432 










Beans, fr ijoles ' 

Chili • 


21.3 
3.3 

15.5 
.6 
1.9 
1.9 

12.9 


1.3 
2.1 
8.5 
.1 
.1 


66.9 
23.3 
63.0 
6.0 
14.0 
16.3 
62.3 


.24 
.30 
.02 
.08 
.20 
.10 
.02 


4,205 

1,370 

55 

765 
4,645 
2,300 

170 


45 

8 
5 
88 
44 
22 


54 
29 
5 

5 

2 
14 


2,813 


Chili, green, dried ' 


34 




650 


Do 


375 




105 






Total 






.96 13,510 


1,108 


110 












Fruits, nuts, etc. : 


2.5 


- 1 


86.9 


.06 


280 


7 




244 










2.56 | 42,165 


3,507 


346 


28, 018 








Total food 





4.31 | 54,630 


4,936 


3,311 


28, 018 








Beverages, condiments, etc. : 
Coffee 






.95 

.01 
.02 


1,710 
10 
975 




















Salt 


:::::::::::::::: 




















Total. 






.98 


2,695 
865 








17.8 


12.3 


62.3 


154 


106 


539 



13252- 



1 Analyzed in connection with these studies. 

-So. 40 2 



18 



Table 



■Weights and percentages of food materials and nutritive ingredients used in 
dietary Xo. 164. 





Food 
ma- 
terial. 


Nutrients. 


Food 
ma- 
terial. 


Nutrients. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbo- 

hy- 
drates. 


Pro- 
tein. 


Fat. 


Carbo- 
drates. 


Cost, 


FOR FAMILY, 14 DATS. 


Grams. 
5,465 
6,360 


Grams. 

1,243 

99 

87 


Grams. 

322 

2,572 

71 


Grams. 


Lbs. 

12.10 
14.00 
1.40 


Lbs. 

2.80 
.20 
.20 








Beef, veal, and mutton 

Pork, lard, etc 


Lbs. 
.70 

5.70 
.10 


Lbs. 


$0.95 
.59 


Eggs 


610 


.21 


Total animal food 


12. 465 


1,429 


2, 965 




27. 5U 


3.20 


0.5U 


1.75 


Cereals, sugars, starches 


28, 375 

13, 510 

280 


2,392 
1,108 

7 


236 
110 


23, 432 
4, 342 

■1 44 


62.50 

29.80 

.60 


5.30 
2.40 


.50 
.30 


51.60 
9.60 
.50 


1.54 














Total vegetable food 


42, 165 


3,507 


346 


28,018 


92. 90 


7.70 


.80 


61.70 


2.56 


































54, 630 


4,936 


3,311 


28, 018 


120. 40 


10.90 


7.30 








PER MAN PER DAT. 

Ueef, veal, and mutton 


111 
130 
13 


25 
2 
2 


7 
53 




.25 
.28 
.03 


.06 


.01 
.12 


1 .02 






.01 


C7&' 










Total animal food 


579 

276 

6 


29 


61 





.56 

1.2e~ 
.61 
.01 


.06 

.05 


.13 

ToT 

.01 


04 


Cereals, sugars, starches 


49 
23 


5 
2 


478 
89 
5 


1.06 .03 
.19 .02 


















Tot.il vegetable food 


861 


72 


7 


572 


1.90 


.16 


.02 


1.26 


.05 














.02 


















1.115 


101 


68 


572 


2.46 


.22 


.15 


1.26 


.11 






PERCENTAGES OF TOTAL FOOD. 

Beef, veal, and mutton 


Per ct. 
10.0 
11.6 
1.2 


Per ct. 
25.2 
2.0 
1.8 


Per ct. 
9.7 
77.7 
2.1 


Per ct. 










Per ct. 








11.1 















™» 













22.8 


29.0 


89.5 








33.1 












Cereals, sugars, starches 


52.0 
24.7 


48.5 
22.4 


7.1 
3.4 


83.6 

15.5 

.9 








29.1 








18.2 










1.1 










Total vegetable food 


77.2 


71.0 


10.5 


100.0 




| 


48.4 












i 






J 




18.0 
















.5 






i 














100.0 


100.0 


100.0 


100.0 










100.0 
















19 



Table 9. — Nutrients and potential energy in food purchased, rejected, and eaten in 
dietary Xo. 104. 





Cost. 




Nutrients 




Fuer 
value.. 


Kind of food material. 


Protein. 


Fat. 


Carbohy- 
drates'. 


TAMOS, 14 DATS. 

Food purchased: 


S1.T5 

2.56 


Grams. 

1. 429 
3.507 


Grams. 

2.965 

346 


Grams. 


Calories. 
33. 435 




2S. 018 


132, 47tt 










4.31 
.09 


4,936 
154 


3. 311 
106 


23. 018 
539 


165. 905 


Waste 


3. 825 




4. 22 


4. 783 


3. 205 


27,479 


162. 080 






PER MAN PEE DAT. 

Food purchased : 


.04 
.05 


» 


60 






Vegetable 


572 


2, 70.5 


Total 


.09 


101 
3 


67 
2 


572 
11 


3, 385- 










.09 


98 


65 


561 


3,305 






PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased: 


Percent. 
59. 4 


Per cent. 
29.0 
71.0 


Percent. 
10.5 


Per cent. 


Per cent. 
20 2 


Vegetable 


100.0 


79.8 


Total 


100. 


100. 
3.1 


100.0 
3.2 


100.0 
1.9 


100.0 












90. 9 


96.8 


98.1 











DIETARY OF A VERY POOR MEXICAN FAMILY, LAS CEUCES. N. MEX. (No. 165). 

The study began May 26. 1896, and continued fourteen days. 

The members of the family and number of meals taken were as follows : 

Meals. 

Man 40 years old 42 

Woman 33 years old 1 42 meals X 0.8 meal of man) equivalent to 34 

Boy 17 years old 40 

Boy 5 years old (42 meals X 0.4 meal of man) equivalent to 17 

Girl 4 years old (42 meals X 0.4 meal of man) equivalent to 17 

Boy 1 year old (42 meals X 0.3 meal of man) "equivalent to 12 

Visitor, man 2 

Visitor, girl 10 years old 1 

Total number of meals taken 165 

Equivalent to one man fifty-five days. 

Remarks. — The income of this family was very limited, consisting 
chiefly of pay for odd jobs done by the head of the family, possibly 
$100 to $150 per annum. The remarks under dietary Xo. 163 apply 
equally well to this family. 



20 



Table 10. — Food materials and table and kitchen wastes in dietary No. 165. 





Composit 


on. 


Total 
cost. 




"Weight used. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Total 
food 

mate- 
rial. 


Pro- 
tein. 


Nutrients. 

p t Carbohy- 
* aT - drates. 


ANIMAL FOOD. 


Per el. 


Per ct. 

100.0 
100.0 
10.0 


Per ct. 


$0.36 
.15 
.05 


Grams. 

1.940 

1,390 

140 


Grams. 
...... 


Grams. 

1.940 

1,390 

14 


Grams. 










Eggs' 


12.6 


















.56 


3,470 


18 


3,344 














VEGETABLE FOOD. 

Cereals, sugar, etr.: 

Corn, native, blue 1 

Do 


10.7 
10.3 

10. 4 
10.5 


5.8 
5.8 
1.5 
1.6 


75.3 
76.4 
80.3 
80.4 
98.0 


.16 
.05 
.76 
.29 
.47 
.14 


7,295 
2.400 
17, 160 
6,695 
3.105 
250 


781 

247 

1.785 

703 


423 
139 
257 
107 


5,493 
1,834 




13. 779 


Do 


5,383 




3,044 








245 


















1.87 


36, 905 


■A. .-,16 


926 


29, 778 






» 






Vegetables : 


20.9 
4.3 
1.7 

24.7 
2.0 
2.0 


1.4 
3.0 
.1 
.9 
.1 
. 1 


66.6 
34.9 
14.9 
64.3 
18.7 
16.8 


.24 
.25 
.03 
.24 

!l4 


4,290 

1,150 
315 
2,265 
1,870 
3,085 


897 
49 
5 

559 
37 
62 


60 

41 

'"'26' 
2 
3 


2,857 
401 
47 


Chili 




1,456 




350 


Do 


518 














.98 


12. 975 


1,609 


126 


5,629 




















2.85 


49, 880 


5,125 


1,052 


35, 407 




















3.41 


53, 350 


5,143 


4,396 


35. 407 












Condiments, beverages, etc : 








.62 
.07 
.02 


1.125 
40 
820 









Tea 


















"'l6.*8' 




ii.2 


7777" 

67.8 








Total 


.71 


1, 985 
1,505 


'"'253' 


""i68" 


""i,020 





•Analyzed in connection with these studies. 

Tabie 11. — Weights and percentages of food materials and nutritive ingredients used in 
dietary Xo. 165. 



Kind of food material. 


Food 
ma- 
terial. 


Pro- 
tein. 


Fat. 


Carbo- 
drates. 


Food 
ma- 
terial. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Cost. 


FOB FAMILY, 14 DAYS. 


Grams. 

3, 330 

140 


Grams. 

is' 


Grams. 

3,330 

14 


Grams. 


Lbs. 
7.30 
.30 


Lbs. 


Lbs. 
7.30 

.10 


Lbs. 


$0.51 




.05 






Total animal food 


3,470 


18 


3,344 


7.60 


1 7.40 


.56 


Cereals, sugars, starches 

Vegetables 


36, 905 

12, 975 


3, 516 
1,609 


926 
126 


29,778 81.40 
5, 629 28. 60 


7.80 
3.50 


2.00 
.30 


65.70 
12.40 


1.87 
.98 


Total vegetable food 


49, 880 


5,125 


1,052 


35,407 110.00 


11.30 


2.30 


78.10 


2.85 












1 - 


.71 

















Total food 


53, 350 


5. 143 

= 


4,396 


35,407 117.60 


11.30 


9.70 


78.10 


3.41 



21 



Table 11.— Weights and percentages of food materials, etc. — Continued. 





Food 
ma- 
terial. 


Nutrients. 


Food 
ma- 
terial. 


^Nutrients. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Pro- 
tein. 


Fat.; 


Carbo- 

, hy- 

drates. 


Cost. 


PER MAX PEE DAY. 

Pork, lard, etc 

Eggs 


G-rams. 
60 
3 


Grams. Grams. 
61 


Grams. 


Lbs. 

0.13 
.01 


Lbs. 


Lbs. 
0.13 


Lbs. 


$0.01 
















Total animal food 


03 




61 




.14 




.13 




.01 


Cereals, sugars, starches 


671 
236 


64 
29 


17 
2 


542 
102 


1.48 
.52 


0.14 
.07 


.04 


1.19 
.23 


.03 
.02 






Total vegetable food 


907 


93 


19 


644 


2.00 


.21 


.04 


1.42 


.05 












































970 


93 


80 


644 


2.14 


.21 


.17 


1.42 


.06 






PERCENTAGES OF TOTAL FOOD. 


Per ct. 
6.2 
.3 


Per ct. 
— ■-- 


Per ct. 

75.8 

.3 


Per ct. 










Per ct. 


Eggs 




























6.5 


.3 


76.1 












13.6 














Cereals, sugars, starches 


69.2 
24.3 


68.4 
31.3 


21.1 
2.8 


84.1 
15.9 

















23.8 












93.5 


99.7 


23.9 


100.0 






69.2 














1 










: ::.... 




2.2 
















100.0 


100.0 


100.0 


100.0 





















Table 12. — Nutrients and potential energy in food purchased-, rejected, and eaten in 
dietary No. 165. 





Cost, 


Nutrients. 


Fuel 
value. 


Kind of food material. 


Protein. 


Fat. 


Carbohy- 
drates' 


FOE FAMILY, 14 DAYS. 

Food purchased : 


$0.56 


Grams. 

18 

5,125 


Grams. 
3,344 
1,052 


Grams. 


Calories. 




35, 407 


175, 970 








•3.41 
.11 


5,143 
253 


4,396 
168 


35, 407 
1,020 














3.30 


4,890 


4,228 


34, 387 








PEE MAN PEE DAY. 

Food purchased : 


.01 
.05 




61 
19 








93 


644 


3,200 






Total 


.06 


93 
4 


80 
3 


644 
19 




Waste 












.06 


89 


77 


625 








PERCENTAGES OF TOTAL FOOD PURCHASED. 

Food purchased 


Per cent. 
16.4 
83.6 


Per cent. 
0.3 
99.7 


Per cent. 
76.1 
23.9 


Per cent. 


Per cent. 
15.0 




100.0 


85.0 






Total 


100.0 
3.2 


100.0 
4.9 


100.0 
3.8 


100.0 
2.9 


100.0 


"Waste .. 










96.8 


95.1 


96.2 


97.1 


96.7 







22 



DISCUSSION OF RESULTS. 

Iu looking over the figures for the dietaries, it will be seen that in all 
three cases the amount of protein per man per clay is rather less than 
the average of other American dietaries except in the case of the 
negroes. This is more clearly set forth in Table 13, where the sum- 
maries of these dietaries are compared with dietary studies made in 
other sections and among other classes of people in the United States. 

Table 13. — Comparison of studies here reported with others i)i the United States. 
[Per man per day.] 





Cost— 


Nutrients. 


Fuel 
value. 


Nutri- 
tive 
ratio. 




Of 
food. 


Of bev- 
erages, 
etc. 


Pro- 
tein. 


Fat, 


Carbohy- 
drates. 




Cents. 
6 


Cents. 
2 


Grams. 
104 
98 

89 


Grams. 

71 
65 

77 


Grams. 
701 
561 
625 


Calories. 
3,960 
3,305 
3,645 


1:8.3 




9 2 

6 1 


1:7.3 


Dietary No. 165 


1:9.0 












7 i 2 


97 


71 629 1 3,635 


1:8.2 






Dietaries of negroes : 

Dietary witli minimum fuel value.. 
Dietary with maximum fuel value.. 


,;!:::::::: 


31 
93 


27 
283 


304 
649 


1,625 
5,670 


1:11.8 
1:13.9 




8 


62 


132 


436 


3,270 


1:11.8 






Dietaries of the poor of New York City ; 
Dietary with minimum fuel value.. 
Dietary with maximum fuel value . . 


-- 


57 

136 


41 
135 


237 
595 


1,585 
4,250 


1:5.8 
1:6.6 


Average of 19 dietaries 


20 1 


106 


117 


367 


3.030 


1:6.0 


Mechanics' families, average of 9 






105 
92 

104 

108 

125 
• 118 


152 
114 

122 

148 

125 
50 


420 
483 

428 

460 

450 
500 


3.570 
3,420 

3,315 


1:7.3 








1:8.1 


Professional men's families, average of 






1:6.8 


College students' clubs, average of 15 






3,700 1:7.4 
3,520 j 1:5.9 


Proposed standards: 








1""" 


3, 060 1 : 5. 1 













As will be noted, the fat in each of the Mexican dietaries is very 
much less than the average in any of the other classes. The carbo- 
hydrates, on the other hand, are decidedly above the average in each 
case, being, in fact, in dietary No. 163 in excess of the maximum. The 
average calories per man per day are fully up to the average of other 
American dietaries. 

It seems that in order to secure enough protein and fat in their vege- 
table rations these people are eating considerably more of carbohy- 
drates than is necessary. It would seem to be better for them to eat 
more frijoles and lard and less flour and other carbohydrate foods, for 
their rations are not well balanced, the nutritive ratio being rather 
wide. 

A well-balanced ration would probably have a nutritive ratio of 1 : 5 
or 1 : 0. The average of the above Mexican dietaries is 1:8. In other 
words, there is too much of carbohydrates and fats in proportion to the 
amount of protein consumed. 



23 

It will be noticed that in dietary Xo. 164, where the family used meat 
to some extent, the nutritive ratio is somewhat narrower. The fact 
that this family lived in town, and that the men were not doing so 
much hard work as those in the other dietaries, may also have had 
something to do with the reduced number of calories. 

Very little food was wasted in these dietaries. The maximum was 
but little more than 3 per cent. Many of our American families could 
study this point to advantage. 

As to cost, it would seem that when people can. and do continually, 
live as they do here where provisions as a rule are expensive, on less 
than 7 cents per man per day for actual nutrients, and on less than 10 
cents per day when coffee and other articles not absolutely necessary 
are included, no one need starve in this country at present. If the 
families studied had used more corn and less flour, as is often done in 
families of the poorer class, the cost would have been still less. 



LB Mr '07 






